Banana Butterscotch Dumplings

Huey

3½ cups water
75 gm unsalted butter, softened
¾ cups Golden Syrup
1½ cups brown sugar, firmly packed
1½ cups self-raising flour
¼ tspn ground cinnamon
1 large ripe banana
¼ cup milk
1 egg
plain flour
thickened cream
mint sprigs
icing sugar

Place water, 50 gm butter, Golden Syrup and ¾ cup brown sugar in a large non-stick pan. Gently simmer until sugar is dissolved (don?t boil). At the same time, sift self-raising flour and cinnamon into a large bowl and, with your fingers, rub in cubed remaining butter until mixture resembles breadcrumbs. Mash banana in another bowl. Add milk and egg, and mix well using a fork. Mix remaining brown sugar into dry ingredients and make a well in the centre. Then pour in banana mixture and, using a wooden spoon, mix to form a soft dough. Then, with well-floured hands, roll into balls (about the size of golf balls). Gently drop into simmering sauce and simmer, covered, for about 15 mins until cooked, turning frequently with a spider (or slotted spoon). To serve, spoon dumplings into individual bowls together with sauce, sprinkle with cream and garnish with mint sprigs dusted with a little icing sugar.